Prep 20 mins
Cook 45 mins
This is a great alternative to meat and cabbage roles. Easy to make. It is my own recipe.
- 1 lb ground turkey
- 1 medium onion
- 1⁄2 cup rice, uncooked
- 1 (10 1/2 ounce) can tomato soup
- 1 (10 1/2 ounce) can water (use empty soup can)
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 head cabbage
- salt and pepper
- Preheat oven to 350°F.
- Grease covered casserole dish.
- Cut cabbage into large pieces and place in casserole dish.
- Brown turkey and onion.
- Add rice to turkey and stir.
- Salt and pepper to taste.
- Put turkey mixture over cabbage.
- Add tomato soup, water, and stewed tomatoes.
- Bake (covered) for 30 to 45 minutes until rice and cabbage are tender.
A delicious recipe that is a complete meal, low cal and low fat, too. I used extra lean ground turkey breast (because I've got to start watching fat and cals), and I added about a 1/2 tsp dried thyme and about a 1/4 tsp crushed red pepper flakes to help compensate for the reduced fat flavor. I thought these additions worked very well. In my oven, it took about an hour to get the rice done. The cabbage was cooked just right at this point, too. Even DH, who is not a ground turkey fan, nor a cooked cabbage fan, gave it a 4 star and went for seconds (that translates to 5 star in my book!)
This was really good and works well for those of us following Weight Watchers. I will definately make it again. Thanks Barb!
Overall this was a pretty good recipe. Though, I don't know what kind of sorcery was used to get this to finish cooking in under 45 minutes. I tweaked the recipe a bit to my liking: Instead of a full head of cabbage, I used half. I also added garlic powder, onion powder, and Italian seasoning for flavor; just salt and pepper was a little plain for my liking. After 45 minutes my casserole still wasn't done. I turned the temperature up to 375 degrees and let it cook for an additional 45 minutes.